Chicken Kokkinisto with Tomato and Bay
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Ingredients
- 8 chicken thighs, bone-in
- 1 onion
- 3 garlic cloves
- 800 g tinned chopped tomatoes
- 2 bay leaves
- 0.25 tsp ground cinnamon
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 46 g
- Carbohydrate
- 10.6 g
- of which sugars
- 8.6 g
- Fat
- 43.2 g
- of which saturates
- 10.7 g
- Fibre
- 2.9 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the chicken thighs on both sides, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic and ground cinnamon for 1 minute.
- 4
Return the chicken to the pan with the tinned chopped tomatoes and bay leaves. Season well and bring to a simmer.
- 5
Cover and cook gently for 35 minutes, turning once, until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 6
Remove the bay leaves, scatter with chopped parsley and serve.
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